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FROM THEIR WEBSITE: [also see pictures below] The recipe used to marinate our delicious pastrami is a family secret that has been handed down to us. It would have been a good story to tell about how we created such a unique taste for our pastrami, but sadly it isn’t. |
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Chef Maher “Max” Ibrahim left his homeland of Damascus, Syria at the tender age of 19, worked his way through college as a muffin baker in Martha’s Vineyard, and earned a Bachelors of Arts degree in Marketing from Northeastern University in Boston. Relocation to California in 1990 yielded new opportunities in the culinary field. including serving as an apprentice under renowned Chef Pâtissier Jean-Louis Kippelin, continuing on to own food establishments in Southern California such as Belmont Heritage in Long Beach, Pasta Freak! in Redondo Beach and honing his fine dining cooking skills at Sam’s by the Beach in Santa Monica. One of five siblings, Max hails from a veritable culinary dynasty. A long time before the Chef-to-be was old enough to wield a fillet knife however, the tiny trainee could be found in his mother’s kitchen, quietly observing. Terez Zahr, a master in her own right, is largely credited for instilling a love of food in Max at an early age due in part to the unique dishes she prepared for her family of seven. Max’s brother, Samer Elias, owns and operates Sam’s by the Beach Restaurant. This intimate hideaway is consistently rated an almost unheard-of 26 points or better in all categories by Zagat and is one of the Los Angeles Times Magazine’s Top 25 Restaurants in LA. The restaurant also has the distinct pleasure of hosting “Mom’s Annual Dinner.” The event, now in its tenth year and spearheaded by Mrs. Zahr, boasts traditional Middle Eastern fare at its best and, with three seatings, is sold out year after year. Perhaps the most renowned of Max’s family members is his uncle, Chef Ibrahim Gibran, personal chef to Jordan’s King Hussein in the 1960’s. Mr. Gibran is a five-time recipient of the Gold Medal of Honor for his work as Executive Chef and prepared masterpieces for countless dignitaries during his 20-year tenure in Damascus’ Oriental Palace Hotel. True to his roots and inspired by this culinary legacy, Max Ibrahim launched his newest venture, the Gourmet Genie food truck, in 2010. The fast-paced family business was contrived as a way to conduct market research but the early response of food bloggers and would-be critics alike convinced him to press on as a street food vendor. Oftentimes working seven days a week, Max sells his healthy creations either street-side or by invitation at events and festivals around Los Angeles County. The Gourmet Genie’s wholesome Mediterranean fare is halal, kosher and organic, and includes such staples as hummus and couscous but is probably most popular for the gourmet fusion tacos and pita wrap sandwiches. The humble, hard-working Chef frequently volunteers and serves a s a consultant, loves spending time with his family and makes his home in Los Angeles with his wife, Laura. Events with Gourmet Genie 2 Go
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